CHOCOLATE-GLAZED ALMOND BARS
With a moist almond filling and a flaky golden crust, these bars are sure to be the perfect dessert for a garden get-together. -Robin Hart North Brunswick, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 40 bars.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a large bowl, whisk the egg whites, sugar and almond filling until blended. Stir in almonds. Pour over crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack. , In a microwave, melt chocolate; stir until smooth. Drizzle over top. Let stand until set. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 70mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND SQUARES I
If you really like a strong almond taste, substitute almond extract for vanilla extract in this recipe.
Provided by Gayla
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
- To make crust: In a large bowl, cream shortening, white sugar and brown sugar. Separate egg and beat in yolk and vanilla, stirring until well blended. Slowly add in the flour and blend well. Mixture will be stiff.
- Press dough evenly into baking pan. Bake for 18 to 20 minutes, or until top is golden brown.
- Melt the chocolate in a double boiler over low heat. Spread the melted chocolate over warm crust. Sprinkle top with almonds. Let cool on wire rack before cutting.
Nutrition Facts : Calories 429 calories, Carbohydrate 40.3 g, Cholesterol 15.5 mg, Fat 30.7 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 11.4 g, Sodium 13.9 mg, Sugar 17.7 g
ALMOND-CHOCOLATE SQUARES
Provided by Craig Claiborne
Categories dessert
Time 1h30m
Yield Nine servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour the bottom and sides of a nine-inch-square cake pan. Set aside.
- Spread the nuts on a flat baking sheet in one layer. Place in the oven and roast for 10 minutes, stirring often, or until the nuts are golden brown. Remove from the oven and cool. When the nuts are cool enough to handle, chop them coarsely.
- Combine the butter and chocolate in a saucepan. Set the pan in a slightly larger pan containing simmering water. Keep the water at a simmer. Stir the chocolate and butter until the mixture is melted and blended.
- Combine the egg yolks and sugar in a mixing bowl. Using an electric mixer, beat until the mixture is fluffy and lemon-colored.
- Add the chocolate sauce to the egg mixture, stirring to blend thoroughly. Stir in the chopped nuts.
- Beat the egg whites until they are stiff but not dry.
- Add half of the whites to the chocolate mixture and stir. Fold the remaining whites into the mixture.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Transfer the pan from the oven to a rack and let stand about 10 minutes. Remove the cake from the pan. Let it stand until thoroughly cooled.
- Hold a sieve over the top of the cake and spoon the cocoa into it. Sprinkle this evenly over the cake. Add the confectioners' sugar to the sieve and sprinkle this over the cake. Cut into three-inch squares.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 24 grams, Carbohydrate 41 grams, Fat 51 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 24 grams, Sodium 44 milligrams, Sugar 30 grams, TransFat 1 gram
CHOCOLATE ALMOND BARS
Provided by Judith W. Harris
Categories Coffee Chocolate Dessert Bake Kid-Friendly Cream Cheese Almond Gourmet California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 16 (2-inch) squares
Number Of Ingredients 13
Steps:
- Make crust and topping:
- Preheat oven to 350°F.
- Beat together butter and brown sugar in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes with a standing mixer or 3 minutes with a handheld. Reduce speed to low and mix in flour and salt just until a dough forms. Pat two thirds of dough evenly over bottom of a buttered 8- by 2-inch square metal baking pan. Bake crust in middle of oven until edge is golden, about 12 minutes. While crust is baking, work almonds into remaining dough with your hands until crumbs form, then reserve for topping. Cool crust in pan on a rack.
- Make filling while crust cools:
- Dissolve espresso powder in vanilla in a small cup. Beat together cream cheese and sugar with cleaned beaters at medium-high speed until creamy, about 2 minutes, then add egg and espresso mixture and beat well. Stir in chocolate chips.
- Pour filling onto cooled crust and crumble topping evenly over filling. Bake in middle of oven until edges are golden, about 30 to 35 minutes. Cool completely in pan on rack. Cut into 16 bars.
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- Melt cacao butter in a double boiler or in a glass mixing bowl set over a small saucepan with 1 inch of water over medium heat. Alternatively, melt in the microwave in a mixing bowl until completely liquid.
- Once melted, remove from heat and add maple syrup and whisk to combine. When the mixture is completely fluid with no separation, add cacao or cocoa powder and vanilla extract. Whisk to thoroughly combine.
- Taste and adjust sweetness if needed - I found 1/3 cup to be perfect (amount as original recipe is written // adjust if altering batch size).
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